- 5 slices prosciutto, chopped
- 3 tablespoons olive oil
- 4 garlic cloves, sliced
- 1 onion, chopped
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 1 bunch escarole, chopped
- juice of 1 lemon
- 5 cherry peppers, chopped
- 1/2 cup breadcrumbs
- 1/4 cup Romano cheese
- Place the chopped prosciutto and 3 tablespoons of olive oil in a pan over medium-high heat. Cook until the prosciutto is crispy, and then take out of the pan to use later.
- Add the sliced garlic cloves and chopped onion to the pan. Season with 1 teaspoon of salt and pepper. Cook until the onions are translucent, approximately 2 minutes.
- Add the chopped escarole, lemon juice, chopped cherry peppers, 1 of teaspoon salt, and 1 teaspoon of pepper to the pan. Mix, and cook for 2 minutes. Top with the crispy prosciutto.
- In a bowl, combine the breadcrumbs and Romano cheese. Add to the top of the escarole mixture.
- Place the pan in the oven on broil for 1 minute, or until it browns.
- Serve, and enjoy!